Definition, Betydelse & Synonymer | Engelska ordet WHEY

Definition av WHEY

1. (mat) vassla

Exempel på hur man kan använda WHEY i en mening

• Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses.
• Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese.
• Mató is a whey cheese similar to non-industrial variants of the fresh cheeses known as Brull in Maestrat, Ports de Beseit and the Southern Terres de l'Ebre and as Brossat in Andorra, Pallars, Menorca, Mallorca and parts of Occitania, as well as the brocciu in Corsica and other types of curd cheese such as Italian ricotta.
• Local farmers would process the milk from their own cows by removing the butterfat or cream, which was hauled in cream cans to the cheese factory, while the skim milk or whey was fed to hogs raised on the same farm.
• Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese.
• While working at the Valseter mountain farm near Gålå in 1863, Anne Hov (sometimes spelled Anne Haav) came up with the idea of adding cream to the whey when boiling, and to boil it down in an iron pot until the fluid content was reduced to less than 80 percent, creating a firmer, fattier, more cheese-like product.
• Ovaltine (also known by its original name Ovomaltine) is a brand of milk flavoring product made with malt extract, sugar (except in Switzerland), and whey.
• To circumvent this, Max Keith, the head of Coca-Cola Deutschland (Coca-Cola GmbH), decided to create a new product for the German market, using only ingredients available in Germany at the time, including sugar beet, whey (a cheese byproduct), and apple pomace.
• Mizithra is made from raw, whole ewe's or goat's milk in the simplest way possible: milk is brought to a slow boil for a few minutes and then curdled by adding rennet or whey from a previous batch (see below) or else some acidic substance such as lemon juice, vinegar or even a fresh broken fig tree sprig.
• The primary use of cheesecloth is in some styles of cheesemaking, where it is used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed.
• To keep the plant in operation, Keith developed a fruit flavored drink made from apple fiber, left over from cider pressings, and whey, a byproduct from cheese manufacture, creating Fanta.
• Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends.
• But as winter wore on, the whey began to dwindle and Katla was heard muttering "Barði will soon appear".
• Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
• Instead of the cheddaring process, the whey is partially drained after the curd is cooked, and cold water is added to decrease the temperature of the mixture.
• Alternatively, sterilized, homogenized milk and reconstituted non-fat solids or whey solids are mixed with sterile salt to create a fermentation medium.
• The original havarti cheese is different from flødehavarti ("cream Havarti"), which is made from high-pasteurized milk, so that the whey proteins that would otherwise be eliminated during production remain in the curd.
• edition, listed by weight in decreasing order, contains sugar, roasted peanuts, corn syrup, partially hydrogenated palm kernel and coconut oil, nonfat milk, cocoa, high-fructose corn syrup and less than 1% of glycerin, whey (from milk), dextrose, salt, egg, monoglyceride, soy lecithin, soybean oil, natural and artificial flavors, carrageenan, TBHQ, citric acid (to preserve freshness) and caramel color.
• These range from alfalfa and other forages, silages of diverse plants, crop residues such as pea regrowth, straw or seed hulls, residues from other production such as oilseed meal cake, molasses, whey, and crops such as beets or sorghum.
• The finished burrata is traditionally wrapped in the leaves of asphodel, tied to form a brioche-like topknot, and moistened with whey.

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